Thai Prawn Soup
This version of the well known Tom Yam Kung Spicy Sour Prawn Soup came to me directly from a Thai national I met during my several holiday trips to Thailand. This version is quick, easy to make and directly to the point – HOT AND SPICY!
Many of you may find it too much and for this I apologise, but for my taste buds its a winner.
4-6
10 minutes
15 minutes
Stove cooking
Ingredients
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250g frozen pre-cooked prawns- defrosted
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1 litre chicken stock
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2 lemon grass stems- cut into short lengths
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2 tbsp fish sauce
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8 hot red chillies- crushed
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3 large fresh limes- juice only
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6 kaffir lime leaves- torn into pieces
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Garnish
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Whole prawns- cooked
Instructions
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Prepare the prawns:
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01 Clean and defrost.
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Prepare the soup:
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02 In a good sized pan, add the stock and bring to boiling point. Add the lemon grass, prawns, fish sauce, chillies, lime juice and kaffir lime leaves. Simmer gently a minute or two to allow the flavours to infuse.
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03 Check the seasoning; adding extra lime juice or fish sauce if necessary.
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04 Serve in small bowls garnished with fresh kaffir lime leaves, red chillies and whole prawns.
Notes
BEWARE, this is traditionally a hot, spicy soup and if too hot for your tastebuds add less chilli. It is also possible to substitute ground dried chillies for the hot fresh chillies - approximately ½ tsp to the above quantity. Chicken, water or vegetable stock can be used for the base liquid, and use either fresh or frozen prawns.
